Cold Hold (41 F/45F) Store all cold potentially hazardous foods at least 41 degrees F or below. Observed cheese and tortillas (that required refrigeration) held at 68 degrees F and 63 degrees F respectively in the reach-in cooler in the kitchen. The cooler was not plugged in. All foods that required refrigeration was discarded.
Toxic Items Properly Labeled/Stored/Used "Store all toxic, poisonous chemical working containers away from food, food contact surfaces, equipment, utensils, single-use and single-service items, and linens. Observed an sanitizer bucket stored next to styrofoam food containers in the kitchen."
Manual/Mechanical Warewashing and Sanitizing Ensure that proper sanitizing solution levels are being utilized when warewashing. Observed quaternary solution reading above 400 PPM in the three-compartment sink. Quaternary solution must read below 400 PPM.
Labeling """Label all ice bags with the name and address of this store, if ice bagging is conducted on-site."""
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